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Evaluation of medium polarity materials isolated from fried edible oils by RP‐HPLC
Author(s) -
Andrikopoulos Nikolaos K.,
Dedoussis George V. Z.,
Tzamtzis Vassilios,
Chiou Antonia,
Boskou George
Publication year - 2002
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200202)104:2<110::aid-ejlt110>3.0.co;2-c
Subject(s) - chromatography , chemistry , sunflower oil , high performance liquid chromatography , edible oil , polarity (international relations) , mass spectrometry , olive oil , sunflower , food science , biochemistry , horticulture , biology , cell
Some frying by‐products of medium polarity called medium polarity materials (MPMs) were isolated by reversed‐phase high‐performance liquid chromatography (RP‐HPLC) from three different cooking oils used for frying during the domestic successive deep‐frying of potatoes. The cooking oils investigated were virgin olive oil, sunflower oil and a vegetable shortening oil. The relative RP‐HPLC increments of the MPM fractions showed a significant correlation to the total polar material and to the polymerised triacylglycerol increment. They could be used as a new method for the assessment of fried oil deterioration. The capillary gas chromatography/mass spectrometry analysis revealed two main groups of peaks for the MPM fractions, which are almost identical in the three examined oils. This indicates that the MPM constituents rather result from the triglycerides than from minor constituents of the oils.